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| 微波合成大豆蛋白-糖接枝物理化性质的研究 | |
| 引用本文： | 管军军,白新鹏,方希修,裘爱泳,刘晓亚.微波合成大豆蛋白-糖接枝物理化性质的研究[J].食品科学,2007,28(6):30-35. |
| 作者姓名： | 管军军 白新鹏 方希修 裘爱泳 刘晓亚 |
| 作者单位： | 1. 河南工业大学生物工程学院,河南,郑州,450052;江南大学食品学院,江苏,无锡,214036 2. 江南大学食品学院,江苏,无锡,214036 3. 江南大学食品学院,江苏,无锡,214036;江苏畜牧兽医职业技术学院营养与生物技术研究室,江苏,泰州,225300 4. 江南大学化学与材料工程学院,江苏,无锡,214036 |
| 基金项目： | 国家自然科学基金;河南工业大学校科研和教改项目 |
| 摘 要： | 采用微波合成SPI-糖接枝物,并对其纯化,分析结果表明：SPI-乳糖接枝物相对分子质量（RMW）相对于SPI变化不大,而SPI-SS接枝物未监测到〉440K组分1;而且,接枝物中总糖的含量明显提高,赖氨酸、精氨酸减少,特性黏度出现不同程度的增加,而热变性峰值温度则有所降低。另外,通过荧光分析证明,SPI及其接枝物分别在450nm与430nm处有最大荧光强度,该波长的变化符合美拉德反应产物的荧光特征。 |
| 关 键 词： | 微波 大豆蛋白-糖接枝物 理化性质 |
| 文章编号： | 1002-6630（2007）06-0030-06 |
| 修稿时间： | 2006-07-22 |
Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave |
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| GUAN Jun-jun,BAI Xin-peng,FANG Xi-xiu,QIU Ai-yong,LIU Xiao-ya.Physico-chemical Characteristics of Soy Protein-Saccharide Grafts Synthesized by Microwave[J].Food Science,2007,28(6):30-35. | |
| Authors: | GUAN Jun-jun BAI Xin-peng FANG Xi-xiu QIU Ai-yong LIU Xiao-ya |
| Abstract: | SPI(soy protein isolate)-saccharide grafts were synthesized by microwave radiation and then purified. The analytic results showed that the relative molecular weight (RMW) of the SPI-lactose graft was not changed by gel chromatography in Sepharose CL-6B, and the composition 1 (RMW>440k) could not be detected in the SPI-SS(soy protein isolate-soluble starch) graft; where as the total content of saccharides grew obviously, and its intrinsic viscosity was also enhanced, but both the heat- denaturalization temperature, and the lysine and arginine contents decreased. In addition, by the fluorescence analysis, the maximal fluorescence intensity (FI) of SPI was at 450 nm, however, that of grafts was at 430nm, so the change is accordance with the fluorescent characteristic of the Maillard-type products. |
| Keywords: | microwave soy protein-saccharide graft physico-chemical characteristics |
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